Steps

• 1

  When ready to cook, set the Traeger temperature to 275°F and preheat with the lid closed for 15 minutes.

  275 ˚F / 135 ˚C

  Super Smoke

• 2

  Spread pretzel pieces on a rimmed baking sheet in a single layer. Place the baking sheet on the grill grates. Close the lid and smoke for 25 minutes. Remove the pretzels from grill and let cool.

• 3

  Increase the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes. Line 2 baking sheets with parchment paper.

  375 ˚F / 191 ˚C

  00:15

• 4

  In the bowl of a mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes, scraping down the sides of the bowl halfway through.

• 5

  With the mixer running, add the vanilla bean paste, then the eggs, 1 at a time, mixing to incorporate between each addition, 5-7 minutes total. Scrape down the sides of the bowl halfway through.

• 6

  In a medium bowl, sift together the flour, salt, baking soda, and apple pie spice.

• 7

  With the mixer running on low speed, gradually add the dry ingredients, one third at a time, to the wet ingredients, mixing between additions until just incorporated.

• 8

  Add the semisweet and milk chocolate chips, English toffee and caramel bits, and smoked pretzels and stir with a rubber spatula until well-distributed.

• 9

  Use a cookie scoop to portion out the dough, then place on the prepared baking sheets, spacing at least 3 inches apart.

• 10

  Place the baking sheets on the grill grates. Close the lid and bake the cookies, rotating the pans 180° halfway through, until the edges are light golden brown and the centers are soft and gooey, 10-12 minutes. Remove the baking sheets from the grill and transfer the cookies to a wire rack to cool for at least 10 minutes before serving. Leftover cookies will keep in an airtight container at room temperature for up to 5 days. Enjoy!

  180 ˚F / 82 ˚C

  00:12

  Super Smoke